Description
A rich and creamy soup with bold Mexican-inspired flavors, perfect for family dinners and game days.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until onion is translucent, about 3–4 minutes.
- Add chicken breasts to the pot and brown on all sides, about 5–7 minutes.
- Pour in chicken broth and enchilada sauce. Bring to a boil.
- Reduce heat to low and simmer, covered, for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream, corn, black beans, cumin, chili powder, and season with salt and pepper.
- Let simmer for an additional 10 minutes to thicken.
- Serve hot, garnished with cilantro and lime wedges.
Notes
For a lighter version, substitute half-and-half or whole milk. Use rotisserie chicken to reduce prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican